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Palmeras are Spain's most gloriously simple pastry - puff pastry layered with sugar, folded into the classic double-heart or butterfly shape, and baked until the layers shatter into crisp, caramelized lacquered amber. Found in the window of every Spanish panaderia and pasteleria, they are the perfect companion to morning coffee, combining the irresistible qualities of buttery, airy pastry with the deep, brittle sweetness of caramelized sugar. The technique requires no special equipment - just puff pastry, sugar, a rolling pin, and a hot oven - yet the transformation of these simple ingredients produces something genuinely spectacular in texture and flavor.
Prep
15 min
Cook
20 min
Total
35 min
Servings
12 srv
Difficulty
Easy
Calories
180 kcal
Per serving
Preheat the oven to 200°C (390°F). Line two baking trays with parchment paper.
Spread half the granulated sugar evenly on a clean work surface. Place the puff pastry on the sugar and sprinkle the remaining sugar evenly over the top.
Using a rolling pin, gently press the sugar into both sides of the pastry.
Fold both long edges of the pastry inward to meet at the center. Then fold again so the two folded edges meet in the middle, forming 4 layers.
Fold once more in half to create the classic palmier shape with 8 layers of pastry visible from the cut edge.
Slice the log into 1cm thick rounds and lay flat on the lined baking trays. Bake for 12-14 minutes until golden, then flip each palmier and bake for a further 5-6 minutes until the second side is deeply caramelized. Cool on a rack - they crisp up as they cool.
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